#MEwx Cold, snow winding down and Slow Cooker BBQ ribs for dinner

Good morning Augusta

A direct, real-time feed from my personal weather station is available for you

here.

Today it's going to be mostly cloudy with a chance for more snow showers. Warmer with highs in the upper 20s and Northwest winds around 10 mph.

Tonight we'll have mostly cloudy skies with Lows around 11°F. North winds around 10 mph with wind chill values as low as 0°F, becoming northeast around 10 mph after midnight.

The readings from my weather instruments are:

Our outdoor temperature is 15.1°F, the humidity is 71%, the Dew Point is 7.3°F and our wind chill is 7.0°F.

The wind direction is North Northwest between 2.5 MPH and 4.9 MPH.  

The Relative pressure is 29.48, the Absolute pressure is 29.28, the HPA is 1002  and falling with a weather graphic indicating snow/clouds.

Visibility is 10.0 Miles with overcast skies to 7,000 ft.

The UV rating is 0 out of 16, Sunrise is 7:09 A.M. EST, Sunset is 4:30 P.M. EST, Moonrise is 2:09 A.M. EST, Moonset is 12:20 P.M. EST and the moon phase is waning crescent.

The RAW METAR readings from Augusta's airport are:

METAR KAUG 191253Z AUTO 33007KT 8SM OVC070 M11/M12 A2956 RMK AO2 SNB1156E46 SLP019 P0000 T11061122 $

We received roughly 5 inches of snow here over the past 24 hours.

More snow to shovel today folks. Here's another recipe that will stick to your ribs while you rake the roof and shovel the snow.

Slow-Cooker Barbecue Ribs

Recipe taken directly from: Food Network

Ingredients

One 6ounce can tomato paste

1/3 cup packed dark brown sugar

1/4 cup apple cider vinegar

1 tablespoon chili powder

1 tablespoon ground mustard seeds

2 teaspoons granulated garlic

2 teaspoons smoked paprika

2 teaspoons Worcestershire sauce

Kosher salt and freshly ground black pepper

3 racks baby back ribs (about 3 pounds)

Oil, for grilling

Directions

Whisk the tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire, 1 1/2 tablespoons salt and 1 teaspoon pepper in the insert of a 6 quart slow cooker until smooth. Cut each rack of ribs in half and add to the slow cooker. Use your hands to rub the sauce on to the ribs.

Cover with a lid and cook on low heat until tender, about 4 hours.

Gently transfer the ribs to a baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they grill. Whisk the sauce at the bottom of the slow cooker until smooth. Reserve 1/4 cup of the sauce to brush on to the ribs and save any remaining sauce to serve on the side (it will thicken as it cools).

Preheat a grill or grill pan to medium high heat. Lightly oil the grates. Grill the ribs, topside down, until lightly charred in parts, 3 to 5 minutes. Flip, brush the top side of the ribs with the reserved barbecue sauce and grill until the underside of the ribs are lightly charred in parts, 3 to 5 minutes. Remove to a platter and serve immediately with the extra barbecue sauce on the side.